Avocado & Spinach Egg Salad

Ingredients
2 ripe avocados, diced
4 hard-boiled eggs, chopped
4 cups fresh spinach, chopped
1–2 tbsp olive oil
1 tbsp lemon juice (or lime)
Salt, to taste
Black pepper, to taste
Optional: chopped red onion or garlic, fresh herbs (parsley/cilantro)
👩‍🍳 Instructions
Boil the eggs (if not already done):
Place eggs in water, bring to a boil, then simmer for ~10 minutes. Cool, peel, and chop.
Prep the veggies:
Dice the avocados and roughly chop the spinach.
Combine:
In a large bowl, add avocado, eggs, and spinach.
Dress it:
Drizzle with olive oil and lemon juice.
Season:
Add salt and black pepper. Toss gently so the avocado stays chunky.
Optional extras:
Mix in onions, herbs, or a pinch of chili flakes for extra flavor.
🍽️ Tips
Best eaten fresh (avocado can brown over time).
You can mash part of the avocado if you want it creamier.
Great as a side, sandwich filling, or light meal.